Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with β-Lactoglobulin and Pectin

Abstract

The oxidation of fatty acids can be inhibited by engineering the surface of oil-in-water emulsion droplets to decrease interactions between aqueous phase prooxidants and lipids. The objective of this research was to evaluate whether emulsions stabilized by a multilayer emulsifier systems consisting of beta-lactoglobulin and citrus or sugar beet pectin could produce fish oil-in-water emulsions that had good physical and oxidative stability. Sugar beet pectin was compared to citrus pectin because the sugar beet pectin contains the known antioxidant, ferulic acid. A primary Menhaden oil-in-water emulsion was prepared with beta-lactoglobulin upon which the pectins were electrostatically deposited at pH 3.5. Emulsions prepared with 1% oil, 0.05% beta-lactoglobulin, and 0.06% pectins were physically stable for up to 16 days. As determined by monitoring lipid hydroperoxide and headspace propanal formation, emulsions prepared with the multilayer system of beta-lactoglobulin and citrus pectin were more stable than emulsions stabilized with beta-lactoglobulin alone. Emulsions prepared with the multilayer system of beta-lactoglobulin and sugar beet pectin were less stable than emulsions stabilized with beta-lactoglobulin alone despite the presence of ferulic acid in the sugar beet pectin. The lower oxidative stability of the emulsions with the sugar beet pectin could be due to its higher iron and copper concentrations which would produce oxidative stress that would overcome the antioxidant capacity of ferulic acid. These data suggest that the oxidative stability of oil-in-water emulsions containing omega-3 fatty acids could be improved by the use of multilayer emulsion systems containing pectins with low metal concentrations.

Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products

“…We investigated that the formation of lipid hydroperoxides and headspace propanal in fish oil-in-water emulsions containing with heated LH-glucose, glucose and LH heated alone. This lag phase for this work was defined as the amount of time required for headspace propanal and lipid hydroperoxides to be statistically greater than time 0 values (Katsuda, McClements, Miglioranza, & Decker, 2008). The lag phase of the formation of lipid hydroperoxides in the control, consisting only of fish oil and Tween 20, was less than 1 day (Fig.…”

Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof

“…However, the droplet charge is not the only parameter that governs oxidative stability in emulsions stabilized with proteins. In single and bilayer emulsions stabilised with WPI and pectin, a higher oxidative stability was shown for the anionic droplets compared to the cationic droplets (Katsuda et al, 2008;Serfert et al, 2013a). It is generally accepted that other factors like steric hindrance and thickness of the interfacial layer play a crucial role with respect to the oxidation behaviour of emulsified oils (BertonCarabin et al, 2013;Kargar et al, 2012;Waraho et al, 2011).…”

Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate

“…On the other hand, LF adsorbed to an oil-water interface could promote lipid oxidation by drawing the iron ions closer to the droplet surface previously noted for other whey proteins (Kellerby, McClements, & Decker, 2006). The formation of multilayer coatings around lipid droplets has also been shown to be able to greatly improve their physical stability to pH changes, high salt concentrations, freezing, drying and heating as well as their oxidative stability (Guzey et al, 2006;Katsuda, McClements, Miglioranza, & Decker, 2008) .…”

“…In general, the formation of both primary and secondary oxidation markers was done according to previously described methods (Mcdonald & Hultin, 1987;Nuchi, Hernandez, McClements, & Decker, 2002). These methods have already been shown to be suitable for monitoring lipid oxidation in emulsions (Choi, Decker, & McClements, 2009;Elias, McClements, & Decker, 2007;Hu, McClements, & Decker, 2004;Hu et al, 2003aHu et al, , 2003bKatsuda et al, 2008;Kellerby et al, 2006). For this purpose, 2 ml duplicate samples were placed in sealed opaque test tubes and stored in a closed box at a controlled temperature of 37°C.…”